Spiced Tomato & Tamarind Chutney

1. Prepare Tamarind Paste

Soak the tamarind in ¾ cup of hot water for a minimum of 4 hours or preferably overnight, then strain to obtain roughly ½ cup of smooth tamarind paste.

2. Create Onion-Garlic Puree

In a blender, puree the chopped onion and garlic with 3 tablespoons of water until you achieve a smooth consistency.

3. Infuse Spices in Oil

In a medium-sized pot, warm the olive oil over medium heat. Stir in the asafetida, cardamom pods, cloves, mustard seeds, and cumin seeds. Fry until the seeds pop and become aromatic, which should take a few moments.

4. Cook Onion-Garlic Base

Add the onion-garlic puree to the pot, and sauté for 4 to 5 minutes, making sure to add a teaspoon of water if the mixture begins to stick.

5. Simmer Chutney

Incorporate the tamarind paste, tomato sauce, salt, optional cayenne pepper, garam masala, cinnamon, sugar, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer, cover, and let it cook gently for 15 minutes.

6. Adjust Seasoning and Remove Spices

Taste and adjust the salt and sugar if necessary. Remove and discard the cardamom pods and cloves.

7. Add Fresh Cilantro

Just before serving, stir in the freshly chopped cilantro for a burst of color and flavor.